Homemade Rye Bread Croutons Recipe
Homemade Rye Bread Croutons, an easy oven-baked croutons recipe using rye bread, dried herbs, and spices. Only 4 ingredients and 10 minutes to make!
- 1 loaf rye bread
- 1 tablespoon olive oil
- 1 pinch salt and pepper, to taste
- Optional ingredients: spices like garlic powder or dried herbs like parsley, oregano, or basil
Preheat oven + prep bread: Preheat oven to 350 degrees F (175 degrees C). Cut rye bread loaf into 1 inch thick slices, then cut each bread slice into 1 inch cubes. Place the cubed rye pieces into a large mixing bowl.
Add oil + spices: Drizzle olive oil over the rye bread pieces, then sprinkle in a pinch of salt and pepper and any desired optional spices. Toss to combine.
Bake until crispy: Spread the oiled and seasoned rye bread cubes onto a baking sheet. Bake in the oven for 8-10 minutes, or until the croutons are crispy and beginning to brown, flipping once halfway to cook on all sides. When the bread is done baking, remove from the oven and let cool.
To serve + store: After the rye croutons have cooled, serve on top of salads or soups. Store in an airtight container on the countertop for up to 5-6 days.
- Recipe notes: This crouton recipe is made with rye bread, but any type of bread can be used. We like ciabatta bread or a thick whole grain loaf for homemade croutons.
- Leftovers + storage: After croutons have cooled, store in an airtight container at room temperature for 5 days, or in the refrigerator for 6-7 days. We do not recommend freezing as the croutons will lose their crisp texture after thawing.
- Nutrition notes: This recipe uses all plant-based ingredients, making it suitable for vegan diets.
Serving: 1g, Calories: 16kcal, Carbohydrates: 1g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 6mg, Potassium: 1mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Calcium: 1mg, Iron: 1mg